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A traditional biscotti recipe. Great for dunking in coffee or tea.
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Cayenne pepper sauce adds Buffalo flavor to crispy flounder fillets dredged in gluten-free corn flour and served with blue cheese dressing.
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A colorful array of spinach, carrots, mushroom, onion and water chestnuts add new personality to herb-seasoned stuffing moistened with savory vegetable broth.
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This cake is similar to a rum cake, but you substitute orange juice for rum.
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This classic fall dessert gets even better when you make it in a slow cooker--enjoy perfectly baked apples every time with easy prep and minimal cleanup.
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Baguette slices are soaked in a delicious butter, cheese, and herb mixture, then grilled until toasty.
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Serve this delicious buttery mushroom spread on crackers or with warm bread.
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Spiced venison and wild rice make up the stuffing for these baked acorn squash. This makes an unusually good one-dish main course.
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Real artisan sourdough bread, with toasted pecans and cranberries, gets a long, slow rise for maximum flavor. It's the perfect way to spend a cool fall day at home.
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A traditional German dumpling or noodle, spaetzle is boiled in water or broth then pan fried in butter and served as a side dish.
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A low-profile pie pastry shell, spread with jam and filled with a thin layer of almond-enriched sponge cake, known as frangipane, is the traditional baked English dessert known as a Bakewell Tart.
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Get Marmalade-Glazed Carrots With Candied Pecans Recipe from Food Network